Willow Pate is a superfood for babies – it’s so dense in nutrients and is a wonderful first food. It is safe to include pâté in an infant’s diet from 6 months – just ensure the produce is from organic pasture raised, hormone- and chemical-free animals. You will get the added benefits of high omega 3s as well.

I always keep the extra 125ml (41⁄2 fl oz) of cooked broth on the side before blending as I’ve found different cooked livers soak up the broth faster than others. It’s best to blend it all up, check the consistency, then add more cooked broth if you prefer it runnier.

• 1 tablespoon coconut oil duck fat, tallow or other good quality fat
• 500 g chicken livers free-range, grass-fed. Sinew removed
• 2 garlic cloves peeled, optional
• 375 mls beef broth (stock)

• Heat the coconut oil in a saucepan over medium heat. Add the liver and garlic along with 250 ml (8 1⁄2 fl oz) of the broth and simmer on stove for 8 minutes. Add more broth if it appears to be getting too dry.
• Once cooked through, carefully transfer the liver, garlic and juices to a heat stable food processor and blend on high until it forms a thick and smooth consistency.
• Cool completely before serving. The remaining pâté can be stored in the refrigerator for up to 3 days, or divided into serving portions in pods or glass jars. You can freeze this pâté for up to 3 months.Notes:
• Remember this food is extremely nutrient dense. A few mouthfuls to start is perfect.
• For an adult version, add more garlic, some mustard seeds and herbs.
• Delicious!

• CALORIES: 784
• CARBS: 20g
• FATS: 32g
• PROTEIN: 95g

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